Kerehaklu Estate - Blossom Culture

With the estate shrouded in fog on a January morning, Pranoy noticed unseasonal blossoms in one of the blocks. There, he had the idea of collecting jarfuls of these blossoms for a starter culture. The goal was to see what happens when Kerehaklu's own microbiome shapes processing. Aiding a 71-hour anoxic fermentation, the blossom culture interacted with naturally processed cherries to build fruity layers and a distinctive jamminess. To preserve this development, the coffee was dried on raised beds for three weeks. Roasted to a light profile, the result is a unique expression of provenance. The cup opens with the aroma of ripe berries, followed by notes of strawberry, orange blossom, pomegranate, and sun melon. A delicate floral finish rounds off each sip.